method

Soak oats, water, raisins, salt, and spices overnight in a small pot. In the morning, add pumpkin and maple syrup, mix well, bring to a boil, and let simmer for 10 minutes.

Divide into two bowls, garnish with pecans, hemp seeds, and milk of your choice.

gluten-free pumpkin pancakes

Serves 3-4

ingredients

batter:

1 1/2 cups oats

1 cup plain pumpkin puree

4 eggs

1/4 teaspoon baking powder

1 tsp vanilla bean powder

2 tsps ground cinnamon

1/8 tsp ground clove

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 cup maple syrup

unrefined coconut oil

additional toppings (optional):

pure maple syrup

pomegranate seeds

hemp seeds

walnuts

plain yogurt

directions

In a blender, combine the oats, pumpkin puree, eggs, vanilla bean powder, baking powder, maple syrup, and spices. Blend until smooth. In a skillet, warm two teaspoons of coconut oil over medium-low heat. Pour one to two tablespoons of batter for each pancake into the pan. Cook for about one minute or until golden on bottom. Flip and cook until the other side is golden (about one to two minutes). Repeat until you finish the batter, adding additional coconut oil to the pan as needed. Top with pomegranate seeds, maple syrup, walnuts, and additional toppings, if you wish.

pumpkin and black bean chili

ingredients

1 medium pumpkin, peeled, seeded, and cubed, yielding about 4 cups (Feel free to use other types of winter squash such as butternut, kabocha, or red kuri). Reserve seeds.

2 large carrots, peeled and cut into a large dice

1 yellow onion, diced

6 heads of garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon ground cinnamon

24 oz jarred diced tomatoes

2 cups vegetable stock or water

sea salt + black pepper

Garnishes: scallions, cilantro, lime, pepitas, avocado, plain yogurt

method

If using dried beans that have been soaked overnight, rinse and place into a pot. Cover beans with 2-inches of filtered water and add two smashed cloves of garlic, kombu, and a teaspoon of salt. Bring to a boil and let simmer with the lid partially covered for 45 minutes, or until beans are firm but tender to the bite. Strain and set aside.

In a large pot over medium heat, warm the olive oil. Add the smoked paprika, cumin, chili powder, and cinnamon. Toast spices for 30 seconds, or until fragrant.

Add the onion, garlic, pinch of salt, and sauté, coating the aromatics in the spices. Cook until translucent, about three minutes. Add the carrots and sauté for another three minutes. Add the pumpkin and the black beans to the pot, mix to combine. Add the tomatoes, stock, a pinch more salt, and black pepper, and bring to a boil. Reduce heat to a simmer and partially cover. Cook for 40 to 50 minutes or until carrots and pumpkin are tender and liquid has reduced.

While the chili cooks, rinse and dry the pumpkin seeds. Place them on a parchment paper-lined sheet tray and toss with a teaspoon olive oil and whichever spices you may prefer. I like a 1/2 teaspoon each of paprika and cumin. Toss to combine and cook at 375 degrees for 15 minutes, tossing halfway through. Finish with salt.

To serve the chili, ladle into bowls, and garnish with your selected toppings.

method

Preheat oven to 375 degrees. In a large bowl, toss the butternut squash with 3 tablespoons olive oil, the thinly sliced shallot, cinnamon, nutmeg, cayenne pepper, 1 tablespoon maple syrup, a pinch of salt, and pepper. Spread out evenly on two parchment paper-lined sheet trays. Roast for 30-40 minutes until golden and tender. Once cooked, toss squash with minced sage.

To make the barley or sorghum, rinse the grain and combine with 1 1/2 cups water in a medium sized pot. Bring to a boil, reduce to a simmer, cover, and cook for 35-40 minutes. Ideally you want the grain to be soft and chewy. Once cooked, drain, if needed, and fluff with a fork.

While the squash and barley cook, make your salad dressing. Combine the minced shallot, 3 tablespoons olive oil, 2 teaspoons maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper in a jar. Shake well, taste, adjust if needed, and set aside.

Pour half of the salad dressing into a large salad bowl or rounded serving platter. Add most of the warm grain and most of the squash and toss to combine. Add the greens, the rest of the dressing, and most of the cranberries and pecans, reserving some for garnish. Scatter the top of the salad with the reserved grain, squash, cranberries, and pecans, and shaved cheese, if you wish.

1 large loaf of whole grain or gluten-free bread. I am partial to She Wolf Bakery maple oat sourdough, sliced.

1 cup goat milk ricotta, cashew cream, or dairy-free alternative

1/4 cup torn mint leaves

method

Preheat oven to 425 degrees. On a parchment paper-lined sheet tray, toss the squash or sweet potatoes with 1/4 cup olive oil, chili flakes, and a pinch of salt. Roast for 30 minutes or until tender. If you already have cooked squash or sweet potatoes, skip this step.

While the squash is roasting, make the jam. In a saucepan over medium heat, warm 1/4 cup olive oil. Add the onions, stir often, and cook for around 15 minutes until they are soft and lightly browned. Add the maple syrup and apple cider vinegar, and reduce until mixture is jammy, about another 15 to 30 minutes.

Add the cooked squash or sweet potatoes to the onion jam, stir, and gently mash. You want the mixture to be slightly chunky. Taste, add more salt or chili flakes, if needed.

Toast your bread, spread a thick layer of ricotta or cashew cream on top, add the squash mixture, and finish with a drizzle of olive oil, salt, and mint.

gingery butternut squash and sweet potato soup

recipe adapted from the New York Times

Serves 6

ingredients

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

2 tablespoons minced fresh ginger

2 teaspoons ground turmeric

1 teaspoon cumin

1 pound butternut squash, peeled, and diced

1 1/2 pounds sweet potatoes, peeled, and diced

6 cups water or vegetable stock

Salt and freshly ground black pepper to taste

method

In a large dutch oven over medium heat, warm the oil. Add the onion and garlic and cook until tender, about 5 minutes. Add the ginger and sauté another minute. Add the turmeric, cumin, and a pinch of black pepper and stir together until spices are fragrant, about 30 seconds.

Add the squash and sweet potatoes and mix well with the aromatics. Add water or stock and bring to a simmer. Season with salt to taste, lower the heat, cover, and cook for 45 minutes to an hour, or until the squash and potatoes are very tender.

Working in batches, transfer the soup to a blender and carefully puree. Alternatively, you can use an immersion blender. Return the soup to the pot, heat through, taste and adjust the seasonings, if needed. Top with hemp seeds, vegan pesto (recipe below), yogurt, or microgreens and enjoy.

kale and pea shoot pesto

ingredients

makes 1 1/2 cups

2 cups kale leaves, washed and chopped

1/2 cup pea shoots

1/2 cup toasted sunflower seeds

1/2 teaspoon cumin

Zest and juice of 1 small lemon

1/4 - 1/2 cup extra virgin olive oil

Salt and Pepper to taste

In a food processor, pulse together the kale, pea shoots, sunflower seeds, cumin, lemon zest and juice, salt, and pepper. While the motor is running, slowly drizzle in the oil. Start with 1/4 cup and add more if desired. More olive oil will make it more smooth, less will make it chunky. Taste and adjust seasonings. Store in an air tight container for up to a week.

Preheat oven to 375. Line two sheet pans with parchment paper. Coat squash with coconut oil, maple syrup, and black pepper in a bowl. Spread squash slices out on sheet pans and roast until golden and caramelized, around 20-30 minutes.

Mix together coconut oil, harissa, and maple syrup in a bowl. Toss seeds in oil and spice mixture to evenly coat. Turn down oven to 350. Using one of the same sheet pans from the squash, spread seeds out evenly. Roast for 10 minutes, tossing with a wooden spoon half way through cooking. (This will likely produce more spiced seeds then you need for the salad. You will not be mad to have leftovers.)

Lemon Poppy Seed Dressing

1 tbsp poppy seeds

Juice of 2 lemons or 1/4 cup

1/4 cup extra virgin olive oil

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

Whisk all ingredients together, taste, adjusted if needed.

To assemble:

Toss salad greens with 3/4 of the lemon poppy seed dressing. Arrange sliced squash over greens. Scatter the cranberries, sunflower seeds, and cheese over greens and squash. Top with the remaining dressing.

brussels sprouts and squash chopped salad

Modifed from Bon Appetit Magazine

serves 4

vegetables

1 small butternut squash (2 to 3 lbs)

2 tablespoons freshly squeezed lemon juice

4 teaspoons honey

3 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

3 cups Brussels sprouts, trimmed and halved

2 teaspoons garlic powder

2 tablespoons white balsamic vinegar

dressing

1/4 cup red wine vinegar

1 tablespoon dijon mustard

1 tablespoon fresh lemon juice

1 small clove of garlic, minced

1 1/2 teaspoons crushed red pepper flakes

1 1/2 teaspoons dried oregano

1/2 cup extra virgin olive oil

assembly

1 15.5 oz can chickpeas, rinsed

2 scallions, thinly sliced

1 cup chopped aged provolone cheese

1 cup Castelvetrano olives, pitted

4 cups torn radicchio

4 cups torn romaine lettuce

1/4 cup finely grated ricotta salata

vegetables

Preheat oven to 375 degrees. Line two sheet trays with parchment paper

Peel squash and cut into 1-inch cubes.

Whisk together lemon juice, honey, 2 tablespoons olive oil, pinch salt and pepper in a large bowl. Toss in squash to coat. Spread squash out on one of the sheet trays.

Toss brussels trimmed and halved sprouts with garlic powder, pinch salt and pepper, and remaining 1 tablespoon of olive oil. Spread out on the remaining sheet tray. Place both the squash and brussels sprouts in the oven. Roast 30 to 45 minutes until brussels sprouts are fork tender and slightly crispy, squash should be caramelized and soft. While warm, toss brussels sprouts with white balsamic vinegar. Let cool.

assembly

In a large bowl toss the chickpeas with 1/4 cup vinaigrette. Let sit for 10 minutes. Add scallions, provolone cheese, and olives to the chickpeas. Next add in squash and brussels sprouts and toss. Add the romaine and radicchio and more vinaigrette to taste. Serve with grated ricotta salata and enjoy.

method

To make the cashew cream, combine all the ingredients into a food processor or high speed blender until smooth and creamy.

For the taco filling, combine millet, cilantro, lime juice, and salt in a bowl. Stir to combine and set aside.

In a large skillet, heat the oil over medium-high heat. Add the squash, chili powder, salt and pepper, and sauté for 7 to 8 minutes or until fork tender. Add the kale and cook until wilted, about one minute. Keep warm.

To assemble, warm the tortillas on a baking sheet in a 350°F oven or toast in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or onto individual plates. Divide the millet among the tortillas. Top with squash and kale mixture, cabbage, avocado slices, scallions, and cashew cream.

In a small pot, over medium heat, combine the coffee, pumpkin, maple syrup, and spices. Whisk until smooth. Transfer to mugs, top with steamed or warmed milk, and ground cinnamon, if you wish. Alternatively, you can place all the ingredients into a blender and blend until smooth and creamy.